Wednesday, March 12, 2003

chicken with ginger cream sauce:

sauteed garlic in oil, sprinkled organic chicken breasts with powdered ginger, browned them in the oil, grated on fresh ginger and sprinkled in chopped crystallized ginger and dried cranberries. poured in a whole bottle of reed's extra spicy ginger beer, covered, and let the chicken breasts cook a while. uncovered to let it evaporate, scraped the pan a little to deglaze. poured in most of a pint of heavy cream and let it evaporate and thicken. added salt and fresh black pepper. ate it over a nice crispy hash brown pancake.

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